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11 résultats
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Preliminary results of the organic residue analysis of 13th century cooking wares from a household in Frankish Paphos (Cyprus)STAR: Science & Technology of Archaeological Research, 2015, 1 (2), pp.99-105. ⟨10.1080/20548923.2016.1183960⟩
Article dans une revue
hal-01381374v1
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Ceramic vessels and food consumption: Chalcis as a major production and distribution center in the Byzantine and Frankish periodsS.Y. Waksman (ed.). Multidisciplinary approaches to food and foodways in the medieval Eastern Mediterranean, pp.239-254, 2020, 978-2-35668-070-9
Chapitre d'ouvrage
hal-03070438v1
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The origins of millet cultivation in the Caucasus: archaeological and archaeometric approaches.Préhistoires Méditerranéennes, 2018, 6, ⟨10.4000/pm.1367⟩
Article dans une revue
hal-01961945v1
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PrefaceJoanita A.C. Vroom; S.Y. Waksman; Roos M.R. van Oosten (eds.). Medieval MasterChef. An Archaeological and Historical Perspective on Eastern Cuisine and Western Foodways, Brepols, pp.13-22, 2017
Chapitre d'ouvrage
hal-02009383v1
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Multidisciplinary approaches to food and foodways in the medieval Eastern Mediterranean, 2020, 978-2-35668-070-9. ⟨10.4000/books.momeditions.10099⟩
Ouvrages
hal-03070557v1
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Changing people, dining habits and pottery technologies: Tableware productions on the eve of the Ottoman Empire in western AnatoliaS.Y. Waksman (ed.). Multidisciplinary approaches to food and foodways in the medieval Eastern Mediterranean, pp.363-384, 2020, 978-2-35668-070-9
Chapitre d'ouvrage
hal-03070458v1
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Medieval MasterChef. An Archaeological and Historical Perspective on Eastern Cuisine and Western FoodwaysBrepols, pp.119-143, 376-377, 2017
Ouvrages
hal-02009323v1
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Cypriot and Levantine cooking wares in Frankish CyprusJ.A.C. Vroom; S.Y. Waksman; R.M.R. van Oosten (eds.). Medieval MasterChef. An Archaeological and Historical Perspective on Eastern Cuisine and Western Foodways, Brepols, pp.119-143, 376-377, 2017
Chapitre d'ouvrage
hal-02010037v1
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Archaeological and archaeometric investigations of cooking wares in Frankish and Venetian CyprusS.Y. Waksman (ed.). Multidisciplinary approaches to food and foodways in the medieval Eastern Mediterranean, pp.97-112, 2020, 978-2-35668-070-9
Chapitre d'ouvrage
hal-03070422v1
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Comment articuler projets individuel, collectif et de territoire ? Le cas d’un collectif de transformation et commercialisation en circuits courtsGestion 2000, 2016, 33 (2), pp.75-93. ⟨10.3917/g2000.332.0075⟩
Article dans une revue
hal-01443955v1
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Introduction. The POMEDOR project “People, pottery and food in the medieval Eastern Mediterranean”S.Y. Waksman (ed.). Multidisciplinary approaches to food and foodways in the medieval Eastern Mediterranean, pp.17-52, 2020, 978-2-35668-070-9
Chapitre d'ouvrage
hal-03070246v1
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